Biscoff Filled Spiced Doughnuts: A Decadent Homemade Treat

There’s something magical about biting into a freshly made doughnut. That first sink of your teeth through the soft, yielding exterior followed by the discovery of a sweet, creamy filling is one of life’s simple but extraordinary pleasures. Today, I’m sharing my recipe for Biscoff Filled Spiced Doughnuts – a creation that combines warm autumn spices with the irresistible caramelized flavor of Biscoff spread.

I first created these doughnuts on a rainy Sunday afternoon when the craving for something sweet and comforting hit hard. After experimenting with different fillings, I landed on Biscoff cookie spread – that creamy, spiced spread made from those little cookies you might remember from airplane coffee service. The combination of cinnamon-spiced dough and caramelized cookie butter filling proved to be nothing short of amazing.

These doughnuts require a bit of effort, but I promise the results are worth every minute. There’s something deeply satisfying about creating these treats from scratch – watching the dough rise, smelling the spices as they fry, and finally filling them with that creamy Biscoff goodness. It’s a labor of love that connects us to centuries of doughnut-making tradition while adding our own modern twist.

So let’s roll up our sleeves and dive into this delicious project. Whether you’re making these for a special breakfast, afternoon treat, or dessert, these Biscoff Filled Spiced Doughnuts are guaranteed to impress.

Ingredients

For the Dough:

• 3½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2¼ teaspoons (7g) active dry yeast (1 standard packet)
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground ginger
• 1 cup (240ml) whole milk, warmed to 110°F (43°C)
• 2 large eggs, room temperature
• ¼ cup (57g) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

For Frying:

• 3-4 cups (720-960ml) vegetable oil

For the Coating:

• 1 cup (200g) granulated sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cardamom

For the Filling:

• 1 cup (240g) Biscoff cookie spread
• ¼ cup (60ml) heavy cream

For the Optional Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons Biscoff cookie spread
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Equipment Needed

Before we begin, let’s make sure we have all the necessary equipment:

• Stand mixer with dough hook (or large bowl if mixing by hand)
• Rolling pin
• 3-inch round cookie cutter
• 1-inch round cookie cutter (for doughnut holes)
• Deep frying thermometer
• Dutch oven or heavy-bottomed pot for frying
• Slotted spoon or spider strainer
• Paper towels
• Cooling rack
• Piping bag with long filling tip
• Kitchen scale (recommended for accuracy)

Detailed Nutritional Information

For those watching their nutritional intake, here’s a comprehensive breakdown per doughnut:

*Note: Daily Value percentages based on a 2,000 calorie diet. Your values may vary depending on your calorie needs.

Step-by-Step Instructions

Making the Dough

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine 3 cups of the flour, sugar, yeast, salt, cinnamon, nutmeg, cardamom, and ginger.
2. In a separate bowl, whisk together the warm milk, eggs, melted butter, and vanilla extract.
3. With the mixer running on low speed, gradually pour the wet ingredients into the dry ingredients. Mix until just combined, about 2 minutes.
4. Increase the speed to medium-low and knead the dough until it becomes smooth and elastic, about 5-7 minutes. If the dough seems too sticky, add the remaining flour, 1 tablespoon at a time, until it just barely pulls away from the sides of the bowl. The dough should still be soft and slightly tacky but not overly sticky.
5. Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1½ hours.

Shaping the Doughnuts

1. Once the dough has doubled in size, gently punch it down to release the air. Transfer to a lightly floured surface and roll out to about ½-inch thickness.
2. Using a 3-inch round cookie cutter, cut out as many circles as possible. Then, using the 1-inch cutter, cut out the centers from half of these circles to create doughnut shapes. (We’re making both filled doughnuts and traditional ring doughnuts.)
3. Place the cut doughnuts and doughnut holes onto parchment-lined baking sheets, leaving some space between each piece. Cover loosely with plastic wrap or clean kitchen towels.
4. Allow the shaped doughnuts to rise for another 30-45 minutes until they’re puffy and nearly doubled in size again.

Preparing the Filling

1. While the doughnuts are on their second rise, prepare the Biscoff filling. In a small bowl, combine the Biscoff cookie spread and heavy cream.
2. Microwave for 20-30 seconds, then whisk until smooth and creamy. The mixture should be thick but pourable. If it’s too thick, add a bit more cream. If it’s too thin, add more Biscoff spread.
3. Allow the mixture to cool to room temperature. As it cools, it will thicken slightly to a perfect piping consistency.
4. Transfer the filling to a piping bag fitted with a long filling tip. Set aside until ready to use.

Frying the Doughnuts

1. In a Dutch oven or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
2. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, ginger, and cardamom for the coating.
3. Working in batches of 2-3 doughnuts at a time (don’t overcrowd the pot), carefully lower the doughnuts into the hot oil.
4. Fry the full circles (for filled doughnuts) for about 1-2 minutes per side until golden brown. Fry the ring doughnuts for about 1 minute per side. The doughnut holes will take about 30-45 seconds per side.
5. Using a slotted spoon or spider strainer, remove the doughnuts from the oil and place them briefly on paper towels to absorb excess oil.
6. While still warm, roll the doughnuts in the spiced sugar mixture until completely coated. Transfer to a wire rack to cool slightly.

Filling and Finishing

1. Once the filled doughnut shapes have cooled enough to handle but are still warm, use a small knife to make a small incision in the side of each doughnut.
2. Insert the filling tip of your piping bag into the incision and gently squeeze to fill the doughnut with the Biscoff spread mixture. When you feel some resistance, slowly withdraw the tip while continuing to apply gentle pressure. The doughnut should feel heavier and you may see a bit of filling at the entry point.
3. For the ring doughnuts, you can either leave them simply coated in the spiced sugar or prepare the optional glaze.
4. For the glaze, whisk together the powdered sugar, Biscoff spread, milk, and vanilla until smooth. Adjust consistency with more milk or powdered sugar as needed.
5. Dip the tops of the ring doughnuts into the glaze and return them to the wire rack, allowing excess glaze to drip off.
6. Sprinkle a few crushed Biscoff cookies over the glazed doughnuts if desired for extra crunch and visual appeal.

Expert Tips for Perfect Doughnuts

After making countless batches of these doughnuts, I’ve gathered some important insights that will help ensure your success:

1. Temperature matters: Make sure your milk is warm (110°F/43°C) but not hot, as excessive heat can kill the yeast. Conversely, eggs and butter should be at room temperature to help the dough rise properly.
2. Don’t rush the rise: The two rising periods are crucial for developing flavor and achieving that light, airy texture we all love in doughnuts.
3. Oil temperature is critical: Too hot, and your doughnuts will brown too quickly outside while remaining raw inside. Too cool, and they’ll absorb too much oil and become greasy. Invest in a good thermometer and maintain that 350°F (175°C).
4. Watch like a hawk: Doughnuts fry quickly! Don’t walk away during the frying process, and be prepared to adjust your heat source to maintain consistent oil temperature.
5. Fill with care: When filling the doughnuts, insert the piping tip deep into the center and slowly withdraw as you pipe. This ensures even distribution of the filling.
6. Same-day consumption: While these can technically be stored overnight, doughnuts are at their absolute peak freshness within hours of making them. Plan accordingly!

Variations to Try

While the Biscoff filling is divine, here are some delicious alternatives to consider:

• Chocolate-Hazelnut Filling: Substitute Nutella for the Biscoff spread
• Apple Pie Doughnuts: Fill with homemade apple compote and add more cinnamon to the sugar coating
• Vanilla Cream: Use pastry cream instead of Biscoff for a classic filling
• Berry Bliss: Fill with raspberry or strawberry jam for a fruity contrast to the spiced dough

Storage and Make-Ahead Tips

These doughnuts are best enjoyed fresh, but if you need to work ahead:

1. Dough preparation: The dough can be made the night before and refrigerated after the first rise. Let it come to room temperature for about 30 minutes before rolling and cutting.
2. Short-term storage: Store filled doughnuts at room temperature in an airtight container for up to 24 hours. They will gradually lose their optimal texture but will still be delicious.
3. Freezing: Unfilled, unglazed doughnuts can be frozen for up to 2 months. Thaw at room temperature and briefly warm in a 300°F (150°C) oven for 3-5 minutes to restore some freshness before filling and glazing.
4. Filling storage: Any leftover Biscoff filling can be refrigerated in an airtight container for up to 1 week. Warm slightly and stir before using.

Serving Suggestions

These doughnuts make for a wonderful:

• Weekend breakfast treat alongside fresh fruit and hot coffee
• Afternoon pick-me-up with a glass of cold milk
• Dessert option served with a scoop of vanilla ice cream
• Holiday morning special occasion with hot chocolate or spiced apple cider
• Potluck contribution that will have everyone asking for the recipe

The History Behind the Recipe

Doughnuts have a fascinating global history that spans centuries. While fried dough has existed in various cultures for thousands of years, the modern doughnut as we know it likely originated in Northern Europe. Dutch settlers brought “olykoeks” (oil cakes) to America in the 19th century.

The Biscoff component is much more recent. These spiced shortcrust biscuits were first created in 1932 by a Belgian baker named Lotus. The spreadable version we’re using in our recipe was only invented in 2007, when a Belgian woman created a spreadable version of the cookies as part of a cooking competition!

By combining these two innovations – the traditional spiced doughnut and the modern Biscoff spread – we’re creating a delightful fusion that honors culinary tradition while embracing contemporary flavors.

Questions & Answers

Q: Can I make these doughnuts without a stand mixer?

Absolutely! You can mix the dough by hand using a large bowl and wooden spoon, then knead by hand on a floured surface for about 8-10 minutes until smooth and elastic. It’s more work but perfectly doable.

Q: I don’t have a thermometer. How can I tell if the oil is the right temperature?

Without a thermometer, you can test the oil by dropping a small piece of dough into it. If it sizzles immediately and rises to the top within a few seconds, the oil is ready. If it browns too quickly (within 30 seconds), the oil is too hot. If it sits at the bottom without much bubbling, the oil is too cold.

Q: Can I bake these instead of frying them?

While you can bake these doughnuts, the texture and flavor will be quite different. If you prefer to bake, arrange the shaped doughnuts on parchment-lined baking sheets and bake at 350°F (175°C) for about 12-15 minutes until golden. Brush with melted butter before rolling in the spiced sugar.

Q: Is there a dairy-free alternative for this recipe?

Yes, you can substitute plant-based milk, vegan butter, and coconut cream (for the heavy cream in the filling). The texture might be slightly different, but the flavor will still be delicious. Just make sure your Biscoff spread is dairy-free (most varieties are).

Q: How can I tell when the doughnuts are properly filled?

The doughnut will feel heavier in your hand, and you’ll feel some resistance when piping. A small amount of filling will typically peek out from the entry point. If you’re uncertain, it’s better to slightly underfill your first doughnut, cut it in half to check, and adjust accordingly for the remaining batch.

Q: Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in equal amounts. The advantage of instant yeast is that you can add it directly to the dry ingredients without activating it in warm liquid first.

Q: How do I know when the dough has risen enough?

The dough should approximately double in size. A good test is to gently press your finger about half an inch into the dough – if the indentation remains, the dough is ready. If it springs back completely, it needs more time.

Final Thoughts

There’s something incredibly satisfying about creating these Biscoff Filled Spiced Doughnuts from scratch. The process connects us to generations of bakers who have found joy in the simple pleasure of fried dough, while the Biscoff filling adds a contemporary twist that makes these treats uniquely special.

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